Mushroom & Spinach Risotto

Ingredients

1 litre vegetable stock
2 tbsp olive oil
1 medium onion, finely chopped
1 1/2 cups arborio rice
1/2 cup dry white wine
3 garlic cloves, finely chopped
80g butter or Olivani (half for mushrooms, half for risotto)
500g mushrooms, sliced
400g spinach
1 cup grated parmesan (save some for serving)
2 tbsp chopped parsley (for serving)

Method

1. Heat the vegetable stock in a saucepan and keep on low heat.
2. In a large frypan over low-medium heat, add olive oil and onion. Cook slowly for about 10 minutes until soft.
3. Turn up the heat and stir in the rice until well coated.
4. Add the wine and cook for about 1 minute until absorbed.
5. Add stock one ladle at a time, stirring continuously and waiting for each to absorb before adding the next.
6. Continue until rice is tender with a slight bite (about 30 minutes). Add more stock if needed.
7. In a separate pan, melt 40g butter and cook the mushrooms.
8. Once cooked, stir mushrooms into the risotto with spinach, the remaining 40g butter, and most of the parmesan.
9. Season with salt and pepper. Let sit for 3 minutes.
10. Serve topped with parsley, reserved parmesan, and a drizzle of extra virgin olive oil. Optional - crispy bacon on top.